Corn, mussel and hake chowder

Courtesy of our Trailblazer Chef, Bjorn Guido, executive chef of the Millhouse Kitchen at Lourensford

Ingredients

Chop your celery and onion. Grab a medium pan, add the celery (not the leaves), onion, and thyme.
Stir until the vegetables start to brown. Deglaze with Pernod.
Add fish and mussels. Remember to remove bones and skin of hake (it will break up but that’s the point).
Sprinkle the flour over the veggies and stir for a few more minutes. Pour in the milk, add the potato and bring to a boil, stirring the whole time so the soup doesn’t stick to the pot.
Meanwhile, chop the celery leaves, trim the ends off the spring onions and slice them thinly.
When the potatoes are ready, stir in the corn, spring onion and celery leaves.
Bring the soup back to the boil, then serve.